Currant and Blackberry Lobster Tails

Currant and Blackberry Lobster Tails
  • 4 servings
  • 0:05 Preparation
  • 0:08 Cooking
  • 0:13 Total Time


Add all
  • 3 cups
    (750 mL)


  • 3 bags

    currant and blackberry tea

  • 8*3 oz
    (8*90 g)

    lobster tails

  • 2

    green onions, very finely chopped

  • 3 Tbsp.
    (45 mL)

    fresh parsley, chopped

  • 1/2 cup
    (125 mL)

    plain mediterranean 8% yogurt, thick texture

  • white pepper to taste


Boil water in a pot. Remove from heat and while stirring, brew teas for 2 minutes. Remove tea bags. Put the pot back over heat and add lobster tails. Cook semi-covered at medium-high, until lobster muscle is opaque, about 5 to 8 minutes. Set tails aside. Filter remaining cooking juice and add green onions, parsley and yogurt. Mix well. Serve lobster tails with sauce.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007